{ 2006 12 03 }

Gran’s Recipe For Brisket Soup

My new laptop is here at last so now my technical difficulties have been overcome I thought it was about time I finally posted my gran’s soup recipe which I spoke of in my last post.

As usual when I make soup I made enough to feed an army but it won’t go to waste as I froze it in batches, this will come in really handy as the winter progresses.

So enough babbling… on to the recipe…

homemade soup

GRAN’S BRISKET SOUP

INGREDIENTS

  • 1.5Kg of Carrots, peeled and roughly chopped
  • 4 Large Leeks, roughly chopped
  • 1 Small bunch parsley, roughly chopped
  • 5 Sticks celery, roughly chopped
  • 500g Seidfleisch/Brisket/Silverside Beef
  • Water
  • Salt and Pepper

PREPARATION

  1. Add the beef to a large pot and cover with about 3L of water, bring to the boil and allow to simmer for about 5 hours or until the beef is very tender and can be shredded easily with a fork. Remove from the pot and set aside. Skim any fat or scum from the beef stock remaining in the pot, this is the liquor which will be used as the base of the soup.
  2. Add all of the vegetables to the stock and bring to the boil, turn the heat down and allow to simmer gently until the vegetables are cooked through (about 1 hour depending on the size of the vegetable chunks). The vegetables don’t really need to be chopped into neat pieces since the soup will be liquidized to the desired consistency before serving. If the soup becomes too thick then add more water as needed.
  3. Before serving iquidize the soup and return the shredded beef to the pot, season to taste with salt and white pepper and sprinkle with some chopped parsley.
  4. Enjoy!

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Posted by Pamela on Sunday, December 3rd, 2006, at 11:37 am, and filed under Soups, Starters & Salads.

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